Recipe of the month

SPINACH TOMATO TORTELLINI

November 2011

Recipe provided by Lisa C. "Looks great, tastes great and easy to make, what more can you ask for? This recipe can be adjusted to your preferences. I have added sweet italian sausage to it and also have used half and half or milk instead of the heavy cream as well. Just make sure you add more garlic and serve with crunchy bead to get every last drop of sauce! Enjoy"

Ingredients

1 (16 ounce) package cheese tortellini

1 (14.5 ounce) can diced tomatoes with garlic and onion

1 cup chopped fresh spinach

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons dried basil

1 teaspoon minced garlic

2 tablespoons all-purpose flour

3/4 cup milk

3/4 cup heavy cream

1/4 cup grated Parmesan cheese

Directions

Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.

While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.

In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.

Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.